About Chocolate & Zucchini

Clotilde Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a French food writer based in Paris who shares her passion for all things food-related.

Her focus is on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing dishes and sweet treats.

Here you’ll find recipe ideas and cooking inspiration, plus musings on ingredients, cookbooks, utensils, and restaurant or travel experiences.

The blog was created in September of 2003, and soon allowed Clotilde Dusoulier to become a full-time food writer. She writes food and travel articles for magazines in English and in French, writes and edits cookbooks, and works as a recipe developer, public speaker, and food trend consultant.

She provides a variety of food- and writing-related services and is available for hiring. If you have a project you’d like to discuss, please get in touch!

Why Chocolate & Zucchini?

It is a good metaphor for my cooking style: the zucchini illustrates my focus on healthy and natural foods: fresh produce, artisanal goods, and a preference for organic and local ingredients. And the chocolate represents my decidedly marked taste for desserts in general, and chocolate in particular.

I soon discovered that the two ingredients make quite the happy couple, too, in both sweet and savory recipes.

How do I subscribe to Chocolate & Zucchini?

There are various options, all of them free.

– You can subscribe to the C&Z newsletter: it is sent out at the beginning of each month and includes news and announcements, as well as a digest of recent entries. Your email will never ever be used for any other purpose than sending you news from C&Z, and each newsletter you receive will include a link to unsubscribe.

– You can subscribe to the RSS feed.

– You can also follow me on social media using the icons at the top of this page.

How can I contact you?

You can leave a comment at the end of any post you want to add your two cents to, or use the contact form for anything else. I do my best to reply to the messages I receive, but sometimes life gets in the way. I apologize in advance if that happens.

Are you French or American?

I am 100% French, born and raised in Paris, but I lived and worked for two years in the San Francisco Bay Area after I graduated from college. It is in California that I started to get interested in food and cooking, and my cooking is clearly influenced by this experience.

Why do you write in English?

When I first started C&Z, the handful of blogs that existed were mostly in English. And because there is a nice sense of community between bloggers, I naturally wanted the ones whose writing I enjoyed to be able to read mine. I was also coming back from two years in the US, and writing in English was a good way to stay fluent.

Is there a French version of your blog?

Yes, there is! It was started after four years of C&Z so not all the archives are translated, but there is a French version for all posts and recipes starting from the fall of 2007. You can switch from one language to the other by clicking the English/Français buttons at the top right-hand corner of any page.

Are you professionally trained?

The bulk of my cooking education comes from observing my mother and teaching myself. I did take a one-year weekly class in traditional French cooking (you can read about it here) and have worked a few stints in professional kitchens, but my college education was in computer science: I worked for five years as a software engineer in California and Paris before becoming a full-time food writer.

Who takes the pictures on Chocolate & Zucchini?

The pictures on Chocolate & Zucchini are all by me, unless indicated otherwise. They are also protected by copyright and all rights are reserved, which means you can’t use them without my permission. This is true of the writing and recipes on the site as well.

What camera do you use?

I’ve upgraded my photography equipment several time over the years, but right now I use a Nikon D800 camera with a Nikon 35mm f/2D lens and a Manfrotto 190XPROB tripod. I am very happy with that setup.

Is there a list of your recipes somewhere?

You can browse C&Z recipes by category or by ingredient, and you can also use the search box at the top of any page to look for a particular recipe or ingredient.

I don’t understand grams and liters. Can you help?

Most of the recipes on C&Z are published in both the metric and the cup/spoon system, but some of the earlier ones aren’t. You can check the conversion page to clarify those.

I am gluten-free, or vegan, or I have another type of dietary restriction. How can I find recipes I can use on your website?

I have been tagging recipes according to different special diets (*egg-free, *dairy-free, *gluten-free, *grain-free, *nut-free, *paleo, *vegan, *vegetarian), and you can access those at the bottom of the recipes by category index. In some cases, the recipe doesn’t fit that restriction out of the box, but will through a simple substitution outlined in the ingredient or recipe notes.

I would like to advertise on your website. How do I do that?

To discuss advertising opportunities on Chocolate & Zucchini, such as newsletter sponsorship, giveaways, and special promotions, please get in touch and request our media kit.

Where can I find your books?

You’ll find detailed information on my book projects on my book page, or click on the book covers below.

Edible French
The French Market Cookbook
Clotilde's Edible Adventures in Paris
Chocolate & Zucchini
Chocolate & Zucchini
Chocolat & Zucchini
I Know How To Cook
The Art of French Baking

How can I get my book(s) signed?

You can either attend one of my booksigning events, or you can order signed bookplates.

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